procedure

Slice shallots lengthwise into 1/4 inch slices. Put shallots, green beans and garlic in a large bowl, toss with olive oil. Sprinkle with salt and pepper and toss again. Transfer to a large pyrex dish and roast until vegetables are tender and very lightly browned, stirring once, about 18-20 minutes.

Meanwhile, combine hazelnuts, parsley and lemon zest in a small bowl. Sprinkle mixture over roasted vegetables and toss to coat. Serve immediately.